A bunch of my friends had a little Secret Santa Exchange (I got cupcake oven mits yay!!) Everyone had to bring a treat so I made these :)
Chocolate Dipped Peppermint Sugar Cookies
Adapted from: Rock Recipes
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
1 – 1 1/2 teaspoons lemon extract
1/4 teaspoon peppermint extract
1 and 1/2 cup Andes Peppermint Baking Chips
1/2 bag of Wilton Candy Melts (any color you want!)
1 bottle any kind of sprinkles!
1/2 cup sugar for rolling cookies
-Preheat oven to 350 degrees
-In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
-Using a mixer, beat together the butter and sugar until smooth and fluffy.
-Beat in egg, vanilla extract, lemon extract and peppermint extract.
-Gradually mix the dry ingredients into the wet ingredients.
-Gently fold in peppermint chips
-Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on cookie sheet
-Bake 8 to 10 minutes or until lightly browned.
-Let stand on cookie sheet two minutes before removing to cool on wire racks.
-Melt down Candy Melts per bag instructions
-Use a spatula to coat half of each cooled cookie
-Put on sprinkles quickly before chocolate cools and hardens.
Notes: I baked these for 13 minutes because they didn’t look done and they turned out a bit over-baked, If I made these again I would definitely stick to 10 minutes max. I think that although they look under-cooked in the oven, they would set after coming out. Also, putting cookies in the freezer quickly makes the chocolate harden faster and thus, no dripping chocolate and less mess.